Creamy Spinach Pizza

Spice up your pizza game with this knockout Spinach Artichoke Pizza that brings together all the best parts of spinach artichoke dip on a homemade crust. The smooth, rich béchamel mixed with cooked spinach makes an amazing base, while the trio of cheeses melts perfectly with the soft artichoke hearts. This meat-free wonder packs fancy flavor in each bite, making regular pepperoni seem boring by comparison. After you try this creamy, cheesy, savory mix, it might just become your go-to pizza creation at home.

I stumbled on this mix at a neighborhood pizza shop and was so knocked out by it that I had to make it myself the next day. The mix of smooth sauce, soft veggies, and three different cheeses that work together makes something really special that's worth changing your dinner plans for. Whenever I make this for friends, they can't believe something this tasty came from my kitchen.

Key Components and Smart Picks

• Pizza Dough: Pre-made works fine, but if you've got time, homemade dough really takes it up a notch.
• Artichoke Hearts: Go for ones in water cans, not the marinated kind that'll overpower everything else.
• Cheese Combo: Mixing provolone, mozzarella, and Parmesan gives you the perfect balance of creaminess, stretch, and sharp taste.
• Fresh Spinach: Grab fresh instead of frozen for better texture and taste, both in the sauce and on top.

What you buy really changes how good your pizza turns out. When I spent extra on freshly grated Parmigiano-Reggiano instead of the pre-packed stuff, the flavor was way better. Same goes for getting decent artichoke hearts instead of the cheapest ones - it makes the whole pizza taste better.

Step-by-Step Cooking Guide

Step 1: Get the Crust Ready

Heat your oven to 450°F, with a pizza stone inside if you have one for a crunchier bottom. Stretch your dough on parchment paper to how thick you want it, with a little raised edge to keep toppings from sliding off. Give the whole thing a light brush of olive oil and a tiny sprinkle of salt and pepper to build flavor from the ground up.

Step 2: Make the Spinach Sauce

In a medium pot over medium heat, melt 2 tablespoons butter, then mix in 2 tablespoons flour and ¼ teaspoon onion powder until smooth. Slowly pour in 1 cup milk while stirring non-stop to avoid lumps, and cook until it's thick enough to coat a spoon. Take it off the heat and mix in 2 minced garlic cloves and your cooked, chopped spinach for a sauce that'll be the heart of your pizza.

Step 3: Get Toppings Ready

Make sure to drain those artichoke hearts really well and cut them into small pieces so they spread nicely across the pizza. Shred or slice your provolone and mozzarella while they're still cold for easier handling. Give some extra fresh spinach a rough chop – you'll put this on the sauce before adding the other stuff.

Step 4: Put the Pizza Together

Spread your spinach sauce all over the dough, but leave a little rim around the edge for the crust. Scatter the chopped fresh spinach on the sauce, then add an even layer of provolone and mozzarella. Drop artichoke pieces all over, then finish with a good handful of Parmesan that'll get golden spots as it bakes.

Step 5: Bake It Right

Carefully slide the pizza (still on the parchment) onto the hot pizza stone or baking sheet. Cook for 12-15 minutes until the crust turns golden and cheese gets bubbly with some brown spots. Keep an eye on it toward the end since all that dairy can brown fast. Let it sit for a minute before cutting so the cheese firms up a bit for cleaner slices.

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The first time I tried making this, I learned the hard way about draining artichokes. I rushed it and got puddles of water that made some parts of the crust all soggy. Now I always take extra time to drain them completely and even pat them with paper towels, which gives me a perfectly crisp crust every time.

Ways to Serve It

This fancy pizza deserves to be shown off right. For a laid-back dinner, put it on a wooden board and throw some fresh basil on top right after it comes out of the oven. If you want to get fancy, drizzle some good olive oil over the finished pizza and add a light sprinkle of red pepper flakes for color and a little kick. A simple side salad of arugula with lemon and Parmesan works great with the rich pizza.

Prep Ahead Strategies

While fresh-baked pizza tastes best, you can get stuff ready ahead to make it quicker. You can make the spinach sauce up to two days early and keep it in the fridge – just warm it a little before spreading so it's easier to work with. You can also cook the spinach, chop artichokes, and shred cheese a day before, keeping them in separate containers in the fridge. With all that done, you can put it all together in just a few minutes before baking.

Fun Twists to Try

Once you've got the basic version down, try these tasty changes: add thin-sliced mushrooms cooked with a bit of thyme for an earthy flavor; mix in slow-cooked onions for sweet depth; or sprinkle toasted pine nuts on after baking for some crunch. If someone insists on meat, small bits of crispy bacon or prosciutto added after baking work great without taking over the spinach and artichoke flavors.

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This Spinach Artichoke Pizza has turned into my go-to dish when friends come over. It always wows people with its restaurant-quality taste while being surprisingly easy to make. The mix of creamy sauce, tender veggies, and melty cheese creates something much more exciting than your average pizza. Whether it's just family dinner or a get-together with friends, this pizza brings fancy flavor that'll have everyone going back for more.

Frequently Asked Questions

→ Do I need a pizza stone for this?

A pizza stone delivers the crispest crust, but you can totally work without one! Use a preheated upside-down baking sheet, cast iron skillet, or a pizza pan instead. Heating the surface before adding the pizza helps it cook evenly and crisply. Adjust the baking time slightly, as different materials heat differently.

→ Can I swap fresh spinach for frozen?

Absolutely! Replace the fresh spinach with around 4–5 oz of frozen spinach (roughly half a 10 oz package), fully thawed and squeezed dry. Skip the sautéing since frozen spinach is already wilted. Just stir some into the sauce and sprinkle the rest on top of your pizza.

→ Can I prepare ingredients in advance?

Sure! Make the béchamel sauce up to 2 days early and store it chilled. Reheat gently before using. Prepare toppings like wilted spinach or chopped artichokes a day ahead. Store dough in the fridge, but bring it to room temp before rolling. This makes assembly a breeze!

→ What works instead of provolone cheese?

If provolone’s not handy, try substitutes like fontina for its mild tang and smooth melt. Gouda is another rich option. Extra mozzarella works too, though it’s milder. Swiss adds unique flavor, and white cheddar works in a pinch—just expect a slight flavor shift. Pick a cheese that melts nicely!

→ How can I make this gluten-free?

Use a gluten-free crust (store-bought or homemade) and replace all-purpose flour in the sauce with gluten-free flour or cornstarch (half the amount). Apart from those swaps, all other ingredients are naturally gluten-free. Remember, gluten-free crusts might bake a bit differently!

→ What sides go well with this pizza?

Pair this pizza with a zesty arugula salad or light Caesar for a fresh bite. Garlic bread is a comforting match, or go hearty with grilled veggies. Grilled chicken complements the flavors too. For drinks, a crisp white wine like Pinot Grigio hits the spot!